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Mediterranean Chicken Pasta Salad

Mediterranean chicken pasta salad with herb-marinated grilled chicken, kalamata olives, feta, and sun-dried tomatoes tossed in a lemon-herb vinaigrette. Made with al dente penne, then chilled so the flavors meld for an easy Mediterranean dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 12 oz penne pasta Cook until al dente, then rinse cold to stop cooking.
Chicken
  • 1.5 lb chicken breast Grilled or pan-seared, then rested and sliced.
  • 2 tbsp olive oil For grilling or pan-searing and flavor.
  • 1 salt Season chicken and dressing.
  • 1 pepper Season chicken and dressing.
  • 1 tsp oregano Season chicken and dressing.
Salad vegetables and mix-ins
  • 1 cup kalamata olives Halve for bite-size pieces.
  • 4 oz feta cheese Crumbled for topping and mixing.
  • 1 cup cherry tomatoes Halved.
  • 0.5 cup sun-dried tomatoes Chopped.
  • 1 can (14 oz) artichoke hearts Quartered and drained.
  • 0.5 red onion Thinly sliced.
  • 0.25 cup fresh parsley and basil Chopped for folding in herbs.
Lemon-herb dressing
  • 0.33 cup olive oil Whisk with lemon juice and vinegar until emulsified.
  • 3 tbsp lemon juice Fresh is best for brightness.
  • 1 tbsp red wine vinegar Adds tang to balance olive oil.
  • 1 tsp oregano Adds Mediterranean aroma to dressing.
  • 1 tsp Dijon Helps thicken and emulsify.
  • 2 cloves garlic Finely minced or grated.
  • 1 salt To taste in dressing.
  • 1 pepper To taste in dressing.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Cook pasta
  1. Cook penne pasta in boiling water until al dente, then drain immediately and rinse cold under running water to stop the cooking process.
  2. Spread the cooled pasta on a sheet pan and let it cool completely while you prepare the chicken and dressing.
Grill or pan-sear chicken
  1. Heat a grill or grill-pan and cook chicken breast brushed with olive oil, seasoning with salt, pepper, and oregano, until cooked through.
  2. Rest the grilled chicken, then slice it thinly so it stays juicy when added to the pasta salad.
Make lemon-herb dressing
  1. Whisk olive oil, lemon juice, red wine vinegar, oregano, Dijon, and garlic with salt and pepper until the dressing is well combined.
Assemble and chill
  1. Combine the cooled penne pasta with kalamata olives, feta cheese, cherry tomatoes, sun-dried tomatoes, artichoke hearts, and red onion.
  2. Pour the lemon-herb dressing over the pasta mixture and toss until evenly coated, then fold in fresh parsley and basil.
  3. Top with sliced chicken and refrigerate 30 minutes before serving to let the flavors meld.

Notes

Pro tip: rinse the pasta cold and cool it fully so it doesn’t steam and soften the salad after dressing. Store covered in the refrigerator up to 3 days; the salad can be frozen for best texture is not recommended. For a lighter swap, use crumbled feta made with reduced-fat milk or reduce the feta to 2 oz while keeping the same dressing.